Mexi-Falafel Tacos

Hearty Tuscan kale works best in this taco if it is sliced super thin. Remove the fibrous center rib before slicing the leaves.

Makes 12 tacos

¼ cup tahini

2 tablespoons pure olive oil

Juice of 1 lemon

¼ teaspoon ground cumin

¼ teaspoon kosher salt

1 16-ounce box falafel mix, such as Trader Joe’s brand

2 cups neutral oil, such as safflower or canola

12 6-inch corn tortillas

1½ cups finely sliced Tuscan kale (from about 4 leaves)

½ cup Pickled Red Onions (this page)

2 limes, each cut into 6 wedges

In a medium bowl, combine the tahini, olive oil, lemon juice, cumin, salt, and 2 tablespoons of water and stir well. Set aside.

Prepare the falafel mixture according to the package instructions, and then form it into 1-inch balls. Fry the falafel in the oil per the box instructions.

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

Drizzle each tortilla with the tahini sauce in a zigzag pattern. Place the kale in a straight line down the center of each tortilla. Set the falafel balls in a straight line on top of the kale. Top the falafel with the pickled onions and serve a lime wedge with each taco.